Rose & Pistachio Oat Cookies

• 2 tablespoons crushed pistachio
• 4 pitted Iranian dates
• 1 tablespoon vanilla bean paste
• 1 tablespoon 100% rose water extract
• 2 cups jumbo oat
• 1/2 tablespoon saigon cinnamon
• 1 pinch maldon salt
• 1 organic egg
• 1 tablespoon arrow root
• 1/4 cup 100% maple syrup
• 1/3 cup melted coconut butter
• 1/2 teaspoon gluten free baking powder

1. Preheat oven to 350F/ 175C
2. Combine all dry ingredients into a bowl and add in wet ingredients one at a time, mixing until even.
3. Place a 1/4 cup sizes of batter on a silpat or oiled baking tray and space evenly.
4. Cook for approximately 12 minutes or golden brown. If you want a more crunchy cookie cook for an extra 2-3 minutes.
5. Top with dried pomegranate seeds or rose petals

pistachio, iranian dates, vanilla bean paste, water, jumbo oat, cinnamon, salt, egg, arrow root, maple syrup, coconut butter, gluten free

Taken from food52.com/recipes/27173-rose-pistachio-oat-cookies (may not work)